文献
J-GLOBAL ID:201002238624656996
整理番号:10A0082652
5種類の異なる品質等級由来豚肉のシェルフライフ
Shelf life of pork from five different quality classes
著者 (6件):
FAUCITANO L.
(Agriculture and Agri-Food Canada, Dairy and Swine Res. and Dev. Centre, 2000 Coll. Street, Sherbrooke, QC, Canada ...)
,
IELO M.c.
(Dep. of Agricultural and Food Sciences, Univ. of Modena and Reggio Emilia, Reggio Emilia 42100, ITA)
,
STER C.
(Agriculture and Agri-Food Canada, Dairy and Swine Res. and Dev. Centre, 2000 Coll. Street, Sherbrooke, QC, Canada ...)
,
LO FIEGO D.p.
(Dep. of Agricultural and Food Sciences, Univ. of Modena and Reggio Emilia, Reggio Emilia 42100, ITA)
,
METHOT S.
(Agriculture and Agri-Food Canada, Dairy and Swine Res. and Dev. Centre, 2000 Coll. Street, Sherbrooke, QC, Canada ...)
,
SAUCIER L.
(Dep. des sciences animales, Univ. Laval, Quebec, QC, Canada G1K 7P4)
資料名:
Meat Science
(Meat Science)
巻:
84
号:
3
ページ:
466-469
発行年:
2010年03月
JST資料番号:
T0789A
ISSN:
0309-1740
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)